Tenders Recipe

Trim and combine

Trim any excess fat or connective tissue from the chicken tenderloins and pat them dry briefly with paper towel. In a large bowl, whisk together the buttermilk, 1 tbs salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tbs hot sauce (if using) until smooth.

Marinate

Add the chicken to the buttermilk mixture, pressing so each piece is submerged and coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Minimum 30 minutes helps tenderize; longer increases flavor.)

When ready to bread, remove chicken from fridge. Working one piece at a time, lift from the marinade and let excess drip off. Pat each piece dry lightly with paper towel—damp, not wet—so breading will adhere.

Mix dry dredge

In a shallow wide dish or rimmed baking sheet, whisk together 2 cups all-purpose flour and 1/2 cup cornstarch. Add 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne (if using). Stir until evenly combined.

Dredging method

Set the flour mixture next to the egg wash (see next section). For each chicken tender: dredge in the flour mixture, shaking off excess; dip into the egg wash; then press back into the flour mixture for a second coating. Ensure edges are well coated and press gently so the crumb adheres. Place each coated tender on a wire rack set over a sheet pan. Repeat with remaining pieces. Let the breaded tenders rest on the rack for 8–10 minutes to set the coating before frying.

Prepare egg wash

In a shallow bowl, whisk 2 large eggs with 60 ml milk until smooth and slightly foamy. This will act as the sticky layer between the flour coats.

Heat the oil

Pour about 1.5 liters (enough for a 3–4 cm / 1–1.5 in deep fry or for deep frying in a medium pot) of neutral oil into a deep pot or Dutch oven. Heat over medium-high until the oil reaches 175°C (350°F) on an instant-read thermometer. If you don't have a thermometer, test by dropping a pinch of flour—it should sizzle steadily and rise to the surface within a few seconds.

Fry in batches

Working in small batches (do not overcrowd the pot), gently lower 4–6 tenders into the hot oil. Maintain temperature near 170–175°C (340–350°F). Fry, turning once, until golden brown and an instant-read thermometer inserted into the thickest part registers 74°C (165°F), about 3–5 minutes depending on thickness. Adjust heat as needed to keep oil from smoking or dropping too low.

Drain and keep warm

Use a slotted spoon or spider to transfer fried tenders to a wire rack set over a sheet pan to drain. Sprinkle with a little flaky salt while hot, if desired. If frying multiple batches, keep finished tenders warm in a single layer in a low oven (90–100°C / 200–210°F) while you finish the rest.

When all batches are done, let oil cool before straining and storing or disposing safely.

Whisk sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbs Dijon mustard, 3 tbs honey, 1 tbs lemon juice, 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp hot sauce (optional) until smooth. Taste and adjust sweetness or acidity by adding more honey or lemon as desired. Chill until ready to serve.

Arrange tenders on a platter or in baskets lined with paper. Serve immediately with the honey mustard dipping sauce and optional sides (pickles, fries, coleslaw). Leftovers can be refrigerated in an airtight container for up to 3 days—reheat in a 200°C (400°F) oven for 8–10 minutes to crisp.